Effect of calcium-supplemented goat or cow milk on zinc status in rats with nutritional ferropenic anaemia

Díaz-Castro, Javier; Alférez, M. J. M.; López-Áliaga, Inmaculada; Nestares, Teresa; Campos, Mercedes

doi:10.1016/j.idairyj.2008.07.010

Cited by 13 publications

(10 citation statements)

References 29 publications

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“…This result is in agreement with those reported previously by Nestares et al (2008a, b), indicating that goat milk has larger amounts of Mg than cow milk, improving bone turnover and haematological process. Zn content is higher in the fermented goat milk and it has been previously reported that goat milk consumption improved Zn metabolism, increasing its digestive and metabolic utilisation and its deposit in target organs (Díaz-Castro et al 2009). In addition, goat milk plays a positive role in protecting DNA integrity, due to the high levels of bioavailable Mg and Zn in goat milk (Díaz-Castro et al 2010).…”

Section: Discussionmentioning

confidence: 99%

Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk

Moreno‐Fernández

Díaz-Castro

Alférez

et al. 2016

Journal of Dairy Research

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The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were higher in fermented goat milk. Fermented goat milk had lower amounts of folic acid, vitamin E and C, and higher values of vitamin A, D3, B6 and B12. The current study demonstrates the better nutritional characteristics of fermented goat milk, suggesting a potential role of this dairy product as a high nutritional value food.

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Section: Discussionmentioning

confidence: 99%

Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk

Moreno‐Fernández

Díaz-Castro

Alférez

et al. 2016

Journal of Dairy Research

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“…- (Sahin & Gümüşlü, 2007). In addition, the previously mentioned better Zn bioavailability (Alférez et al 2003;Díaz-Castro et al 2009) and the better lipid quality (Alférez et al 2001) would led to a lower generation of free radicals when goat milk is supplied.…”

Section: Discussionmentioning

confidence: 99%

“…The Ca content (g/kg diet) measured by analysis in normal-Ca diets were: 5•41 ± 0•98; (standard diet), 5•31 ± 0•85 (cow milk-based diet), 5•20 ± 0•94 (goat milk-based diet) and in double-Ca diets were: 10•42 ± 0•89 (standard diet), 10•56 ± 10•11 (cow milk-based diet) and 10•44 ± 1•00 (goat milk-based diet). The dose of 10 g Ca/kg was chosen, because it has been previously used in supplementation studies (Kenar et al 2008;Díaz-Castro et al 2009;López-Aliaga et al 2009). 199 † The diets were prepared according to the recommendations of the AIN-93 (11) for normal-Ca (5•0 g Ca/kg diet) (Reeves et al 1993), or double the requirements (10•0 g Ca/kg diet) ‡ The constant ingredients consisted of (g/kg diet): fibre (micronized cellulose) 50, sucrose 100, choline chloride 2•5, L-cystine 1•8, mineral premix 35, vitamin premix 10.…”

Section: Experimental Design and Dietsmentioning

confidence: 99%

Bile composition, plasma lipids and oxidative hepatic damage induced by calcium supplementation; effects of goat or cow milk consumption

Díaz-Castro

Alférez

López-Áliaga

et al. 2013

Journal of Dairy Research

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Calcium-fortified foods, especially milk and dairy products are recommended to be consumed daily for groups in risk of nutritional deficiency, including children, young adults, menopausal women, pregnant women and the elderly, however Ca-supplementation promotes gallstone formation because Ca is a nucleating factor. The objective of the current study was to assess the influence of cow or goat milk-based diets, either normal or Ca-supplemented, on bile composition, biochemical parameters and hepatic antioxidant status. Weanling male rats were randomly divided into six groups, fed standard, goat or cow milk-based diets, either with normal Ca content (5.0 g/kg), or Ca-supplemented (10.0 g/kg), for 2 weeks. Bile cholesterol concentration and output was higher in rats fed goat milk in comparison with those fed with standard and cow-milk-based diet. Ca-supplementation increased lithogenic index with the standard and cow-milk based diets, this change was not observed with the goat milk diet. Activities of plasma transaminases were also lower in the animals fed Ca-supplemented goat milk, in comparison with the other diets assayed. In general, Ca-supplement in the diet led to an increase in the hepatic oxidative damage, with an increase in the activities of all the antioxidant enzymes studied in the standard and cow milk diet, but not with goat milk. The habitual consumption of goat milk has positive effects on the plasma lipid profile, biliary composition and hepatic antioxidant defence. In addition, under our experimental conditions, Ca-supplementation of this type of milk does not increase the lithogenic index, or hepatic oxidative damage.

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“…These foods are also characterized by high phosphorous and calcium contents (Simova, Ivanov, & Simov, 2008). To date, the effect of calcium on zinc absorption has been intensely debated: some authors have suggested that it decreases zinc bioavailability (Dursun & Aydogan, 1994;Hunt, 2003;Maret & Sandstead, 2006;Walter, Rimbach, Most, & Pallauf, 2000), while others state that it has no influence (Hallberg, Brune, Erlandsson, Sandberg, & Rossander-Hultén, 1991;Lönnerdal, 2000;Takasugi, Matsui, Omori, & Yano, 2007) or even a stimulatory effect (Diaz-Castro, Alferez, Lopez-Aliaga, Nestares, & Campos, 2009). A further property that makes milk-based products like yoghurt and cheese the logical choice for zinc fortification is their low pH (Rosado, 2003).…”

Section: Introductionmentioning

confidence: 99%

Response of lactic acid bacteria to milk fortification with dietary zinc salts

Aquilanti

Kahraman

Zannini

et al. 2012

International Dairy Journal

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Effect of calcium-supplemented goat or cow milk on zinc status in rats with nutritional ferropenic anaemia

Cited by 13 publications

References 29 publications

Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk

Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk

Bile composition, plasma lipids and oxidative hepatic damage induced by calcium supplementation; effects of goat or cow milk consumption

Response of lactic acid bacteria to milk fortification with dietary zinc salts

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